4. Add cooked chicken and shrimp to skillet with vegetables, then add corn, water chestnuts and teriyaki sauce. Bring to a boil then reduce heat to medium and cook, stirring occasionally, until chicken and shrimp are cooked all the way through and vegetables are tender-crisp (about 3 minutes. sauce should thicken slightly). Sprinkle with scallions and optional chile.

Nutritional Informationper serving (1 1/4 cups)

calories: 280

total fat: 5 g

saturated fat: 1 g

monounsaturated fat: 1 g

polyunsaturated fat: 3 g

carbs: 23 g

fiber: 2 g

sugars: 9 g

protein: 33 g

sodium: 454 mg

cholesterol: 130 mg

*Note* feel free to add any other vegetables that you like. I like to add onions, pea pods, carrots and mushrooms. Most of these veggies you’ll want to add at the same time you stir fry the broccoli and bell peppers.